	Dairy & Eggs

Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4)

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Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4)

(18 customer reviews)

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SKU:

GJ106-M-102-4

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Features

Pack of 4, 16-ounce boxes (64 ounce)
Contains no egg
For people who cannot use egg
Substitutes egg white and egg yolk

Description

Mimics what eggs do in recipes, Greatly simplifies baking for people who cannot use eggs. It replaces egg whites as well as egg yolks in baking.

Product Details

Product Weight:	64.0 Ounces
Package Length:	8.5 inches
Package Width:	8.0 inches
Package Height:	5.4 inches
Package Weight:	6.2 pounds
Average Customer Rating:	based on 18 reviews

Customer Reviews

Average Customer Review: 5.0

( 18 customer reviews )
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Most Helpful Customer Reviews

18 of 18 found the following review helpful:

Excellent non-dairy egg replacement Dec 27, 2009 By A. Sharley
I've been using this egg replacer for over a decade. First as a vegan and now just because I have a few friends allergic to eggs and it is easy to keep on hand. I prefer to use it in muffin, pancake and cake recipes that call for egg. I've used it both as instructed (combine with water first) and I've just sifted it with my dry ingredients and obtained excellent results. If you have a recipe for vegan cupcakes for example that tend to crumble, just add 1.5 teaspoons to the dry ingredients in your recipe and this just might fix the problem! Recently I found out that I have Celiacs and so I've also been using the egg replacer in gluten free recipes, also with excellent results!

8 of 8 found the following review helpful:

Good for egg allergy people... Sep 28, 2009 By Tiffany Nelson
My husband's deathly allergic to eggs. After using a baking cookbook that excludes eggs, I decided I wanted to give this a try. Overall, it is pretty good. Basically you mix some in a separate bowl with the recommended amount of hot water. And be sure to thoroughly mix so no lumps remain. I left lumps once and it ended up in the muffin and the lumpy spot tasted odd. Other than that, follow the instructions exactly and you get a powdery-smelling egg substitute. I used it in Betty Crocker muffin mixes and it turns out just fine! (Blueberry, choc. chip, etc) I tried it in a Betty Crocker brownie mix and I had to throw the entire thing out, it never thickened and was a gloppy mess. So for that recipe the eggs needed to be actual eggs!

So if you want to do a quick boxed treat and can't use eggs for allergy/cholesterol reasons, I'd say try it. On the back of the box there's recipes for many different foods. I haven't tried them though. It's not perfect but it's good in this world of egg-laden foods.

7 of 7 found the following review helpful:

Better than eggs in baking for many reasons: ease, money, safety, etc. Oct 26, 2010 By Natasha Stryker
I LOVE THIS PRODUCT! Not just because I am allergic to egg yolks and this magic mix has me baking again, but because I cannot tell the difference between the egg-full and egg-free versions in baked goods. My hubby, who is not allergic to yolks, was my judge can and attest to that by gobbling up everything I make -- and he is a picky eater.

I have used this in muffins, quick breads, pancakes, waffles, sponge cakes, boxed mixes, pound cake, cookies, scones, etc. All have turned out great!

-- I just mix the required dry amount into my dry ingredients and add the water to the wet mixture before I combine them and it is very easy to use
-- I feel good using it around my tiny daughter because if she licks the beater or bowl, there is no threat of Semonilla poisoning
-- You get 113 servings in one box for $4.41, that is just .47 cents for a DOZEN egg-equivalent - this makes baking much more economical
-- It is a painless way to bake vegan for the family members we have who follow that lifestyle

The one thing it doesn't do is add protein. If I am making breakfast muffins and want protein in them I will blend a scoop or two of unflavored whey protein powder ( 100% Pure Whey Protein Isolate (Natural) Unflavored (Mega Pack) 10 lbs ) with the wet ingredients with no extra water, it works perfectly. I do not do that when baking vegan or if there are milk allergies.

I am so glad amazon sells this in bulk, it is half the price of what the grocery store charges and it is brought to my door -- can't beat that!

5 of 5 found the following review helpful:

Great for use in baking Jan 03, 2010 By Sarah B. "Sarah B."
I've been using this for over six weeks now, as my daughter is on an allergy free diet. It's very easy to throw some mixture together and make rice flour waffles or banana bread. I highly recommend this to those who cannot eat eggs.

4 of 4 found the following review helpful:

I LOVE this product!! Dec 02, 2011 By Shannon M. Lemon
As an avid vegan at-home baker, I use egg-replacer constantly. There are so many things you can do with this product. It works amazing in cookies (I usually add an extra eggs-worth than what the recipe calls for), it is perfect in pancakes and waffles, and anything, like a previous writer mentioned, that doesn't need to rise too much. On the other hand, you can make whipped cream with it and a slew of other things. However, this product has its limitations (most instances where you need eggs in baking it should work just fine). Recipes it is perfect for: cookies that call for whole eggs or egg whites (use flax and water instead for egg yolks or agar-agar in gelatinizing projects), whipped cream, pancakes/waffles, cookie bars, and virtually anything that calls for eggs (mind you its a POWDER, and cannot be used to eat by itself). You can use this product in quick breads, cakes, and muffins, however I usually avoid this and stick with the flax/water combo or applesauce, bananas, etc. depending on the recipe when making these things. Egg Replacer just doesn't have the eggy consistency of ground flax, and the fluffing power that normal eggs do. Also, you can use it as an egg wash, but it will not brown, it will just be shiny. If you want your bread for example to brown and look shiny and golden, I would try super-finely ground flax and water. Most importantly, this will absolutely NOT work in brownies or boxed mixes. Just don't do it. Trust me, I recently had a fiasco with some home-made brownies. If you are doing brownies, again, go with flax. It has to do with the low protein content of Egg Replacer, but I won't bore you with those details. Wow, I may seem like I don't love this product but it's actually one of the best out there and a MUST for anyone's kitchen. Why have all the cholesterol from eggs when you can use this in place of eggs for most recipes? And just because I personally choose to use flax in quick bread/cake/muffin recipes, doesn't mean it won't work for them. I've used Egg Replacer to make these things before ( I just have personal preferences ) and it worked just fine. There are only a few things that I wouldn't recommend using it in as mentioned above, but other than that it is fabulous!!!!!!!!

See all 18 customer reviews on Amazon.com